Sweet, crunchy, and shimmering with a caramelized honey coating, these almonds are the kind of treat you make “just to have on hand” and then end up gifting to everyone you know. A quick roast brings out the nutty aroma, the honey-butter syrup gives them a glossy shell, and a tumble in turbinado sugar creates an irresistible crystalline crunch. Perfect for snacking, topping desserts, or dressing up a cheese board.
INGREDIENTS:
2 cups whole natural almonds
1/4 cup honey
2 tablespoons butter
1 cup turbinado sugar
METHOD:
Spread almonds in a shallow baking pan and place them in a cold oven. Set the oven to 350°F. Roast for 12–20 minutes, stirring once or twice, until the almonds are lightly golden and fragrant. Set aside.
In a medium saucepan, combine the honey and butter. Warm over medium heat until the mixture reaches a gentle boil. Reduce heat and simmer for 2 minutes, stirring occasionally, until slightly thickened. Add the warm almonds to the saucepan and stir to coat thoroughly. Continue cooking for 2 minutes, stirring constantly, until the syrup clings tightly to the nuts.
Using a slotted spoon, transfer the almonds to a parchment-lined baking sheet. Spread into a single layer and let cool for 5–10 minutes, until just tacky.
Place the turbinado sugar in a large bowl or food-safe bag. Add the almonds and toss until each nut is evenly coated in sparkling crystals.
Spread almonds onto a fresh sheet of parchment to cool completely. Store in an airtight container for up to 1 week.
SERVING SUGGESTIONS:
- Cheese Board Upgrade: Sprinkle over brie, chèvre, or aged gouda.
- Dessert Garnish: Chop and scatter over ice cream, panna cotta, or chocolate mousse.
- Salad Crunch: Add to winter greens, citrus salads, or grain bowls.
- Snack Mix: Combine with dried apricots, candied ginger, or dark chocolate chunks.
- Gift Bags: Pack into small jars for easy, elegant holiday gifts.
YIELD: Makes 2 cups
